Pike Nutrition Calculator — Calories & Nutrition per Serving

Baked northern pike contains just 49mg sodium per 100g — the lowest sodium reading among commonly consumed cooked fish ^[1]. For comparison: haddock has 261mg, sole has 363mg, ocean perch has 347mg, and even cod (considered low-sodium) has 78mg. Pike has 37% less sodium than cod and 86% less than sole.

Combined with only 0.88g total fat per 100g, northern pike is one of the leanest and lowest-sodium whole-food proteins available. A 6-oz fillet (170g) contributes just 83mg sodium — less than 4% of the daily recommendation — while delivering 42g protein ^[1].

For anyone tracking sodium alongside protein intake, pike offers an efficiency that few other animal proteins can match. The only common protein with lower sodium per serving is egg whites, which have approximately 166mg per 100g — more than 3x pike's sodium level ^[1].

A 6-oz baked pike fillet (170g) delivers 42g protein, 3.9mcg B12 (163% DV), and 479mg phosphorus (38% DV) at only 192 kcal ^[1]. These three nutrients — protein, B12, and phosphorus — represent the trifecta that makes pike nutritionally distinctive among lean fish.

The protein-to-calorie ratio of 21.9g per 100 kcal places pike among the top 5% of whole foods for protein efficiency, comparable to chicken breast (18.8g) and cod (21.7g) but with the added benefit of nearly a full day's B12 per serving ^[1].

Research on northern pike biology has shown that the species' extremely lean muscle tissue — typical of ambush predators that expend energy in short bursts — results in an unusually high protein-to-fat ratio compared to cruising species like salmon or trout ^[2].

Northern pike and walleye are both freshwater fish in the order Perciformes, often caught in the same lakes. But their nutritional profiles differ in tracking-relevant ways: northern pike has 0.88g fat and 50mg cholesterol per 100g, while walleye has 1.56g fat and 110mg cholesterol — nearly double in both categories ^[1].

Walleye compensates with 499mg potassium per 100g vs. pike's 331mg — a 51% potassium advantage that makes walleye the better choice when potassium tracking matters ^[1]. Walleye also has 130mg calcium compared to pike's 73mg.

In terms of calories and protein, both fish are nearly identical: pike at 113 kcal/24.7g protein vs. walleye at 119 kcal/24.5g protein. The swap is essentially neutral for macro tracking — the differences emerge only in micronutrients and cholesterol ^[1].

Pike quenelles — the classic Lyon dish of poached pike dumplings — blend pureed pike with eggs, butter, flour, and cream before poaching and serving in sauce. The result: 145 kcal per 100g compared to 113 kcal for plain baked pike ^[1].

The transformation is significant: protein drops from 24.7g to 12.5g per 100g (diluted by the panade), fat rises from 0.88g to 7.2g (from butter and cream), and 8g of carbohydrates appear (from flour). A pair of quenelles (150g) logs at 218 kcal with 18.8g protein — roughly equivalent to a chicken thigh ^[1].

Sodium also jumps substantially: from 49mg (plain pike) to 420mg (quenelles with sauce) — an 8.6x increase, primarily from the sauce Nantua (crayfish cream sauce) or béchamel typically served alongside. The sauce often contributes more sodium than the quenelles themselves ^[3].

Pike is the traditional base for gefilte fish — a ground fish preparation central to Ashkenazi Jewish cuisine. The dish blends pike (sometimes with carp or whitefish), matzo meal, eggs, sugar, and onion. Pickled pike adds vinegar brine and sugar. Both preparations substantially alter the nutritional profile ^[1].

Pickled pike contains approximately 98 kcal, 18.5g protein, and 580mg sodium per 100g — the sodium jumps from 49mg to 580mg due to the brine, and 3.5g carbohydrates appear from added sugar. The protein concentration drops from 24.7g to 18.5g as the brine dilutes the fish ^[1].

For tracking: commercial jarred gefilte fish typically runs 70-90 kcal per piece (70g) with 300-400mg sodium per piece. Always check the label — recipes vary widely in sugar and salt content, and the proportion of pike to other fish (carp, whitefish) affects the protein density ^[1].